Process crackers in food processor until fine crumbs form. Add chickpeas, egg and half the onion; process just until blended. Transfer to bowl. Add cheese; mix just until blended. Shape into 12 patties, using about 1/4 cup for each.
Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add 6 patties; cook 5 min. on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining patties.
Meanwhile, slice remaining onion. Cook in medium skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender, stirring frequently. Stir in tomato sauce. Add cinnamon stick. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. Remove and discard cinnamon stick.
Serve patties topped with sauce and cilantro.
Uncooked patties can be stored in refrigerator up to 8 hours before cooking as directed.
Add 1/2 tsp. ground red pepper (cayenne) to chickpea mixture before shaping into patties.
In addition to being a good source of fiber, these garbanzo cakes make a great meatless alternative to traditional crab cakes.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.