Add the onion and garlic into the bowl of a food processor. Pulse to finely chopped.

Remove the lid and add the chickpeas, artichoke hearts and hearts of palm. Process again until somewhat combined. You want there to still be a texture to "dough".

Remove the lid once more and add the seasonings: yogurt, lemon, mustard, hot sauce, old bay, and dill. Pulse again until combined.

Remove the lid once more time and add the quinoa and quinoa flakes. Depending on the size of your food processor, pulse to combine, or if your food processor is too large, stir in the quinoa and quinoa flakes into the dough.

Scoop about 1/4 cup of dough into your hands and shape into a cake. Repeat with the remaining dough.

Heat the oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add a few cakes into the skillet (as many as you can fit while giving them each space). Cook 2 - 3 minutes per side until the cakes are golden brown and crispy.

Removed the cakes from the pan and place them on a paper towel-lined cooling rack. Repeat the cooking process until you've cooked all the cakes.

When ready to serve, put two cakes on each plate. Top with a dollop of sriracha mayo and sprinkle with fresh herbs. Serve warm and enjoy!