Add aquafaba to a large mixing bowl. Whisk until foamy then add mayonnaise, parsley, seaweed powder, old bay seasoning, garlic powder, salt, dijon, lemon juice, and Worcestershire sauce. Mix until combined.
Drain heart of palm cans and use a fork to break apart each piece into small, crab sized strips. Use a food processor or blender to speed up the process but do not over blend. Add to the mixing bowl.
Pulse the drained chickpeas in the food processor or blender until roughly blended. Do not over blend. Fold in the chickpeas to the bowl then add the green onions and bread crumbs. Stir until well combined.
Freeze the mixture uncovered for 15-20 minutes to help it stick together when cooking.
Remove from freezer then form balls in your hands with about ¼ cup of mixture per krabby patty.
Heat the oil in a pan over medium high heat. Once hot, add 5-6 patties to the pan and cook while covered for 3 minutes on each side. If using an air fryer, brush the top of each patty with a bit of oil then bake at 400°F for 10 minutes.