Dry out the hearts of palm rice. Spread the hearts of palm rice on a clean kitchen towel or a few layers of paper towels. Press to remove excess moisture — this is key for crispiness.

In a bowl, combine hearts of palm rice, minced onion, eggs, almond flour, parsley, garlic powder, smoked paprika, salt, pepper. Mix well. The mixture should hold together when pressed; if too loose, add a bit more almond flour.

Scoop about 1/4 cup of the mixture and gently flatten into patties.

Heat a thin layer of oil in a skillet. Cook patties three to four minutes per side until deeply golden brown and crisp. Transfer to paper towels to absorb excess oil.

Whisk tahini, maple, sriracha, warm water, and red wine vinegar until smooth and pourable.

Drizzle the cakes generously with spicy maple tahini. Top with fresh herbs or pickles onions.