Garbanzo Cakes with Tomato Sauce

• 2 cans (15 oz. each) chickpeas (garbanzo beans), drained
• 1 egg
• 1 sleeve RITZ Crackers (34 crackers), crushed
• 1 onion, cut in half, divided
• 1 cup KRAFT Mexican Style Shredded Cheese
• 2 cans (8 oz. each) tomato sauce
• 1 cinnamon stick
• 2 Tbsp. chopped cilantro

1. Process chickpeas, egg, crumbs and 1/2 the onion in food processor just until blended.
2. Transfer to bowl; stir in cheese.
3. Shape into 12 patties, using about 1/4 cup chickpea mixture for each.
4. Heat large nonstick skillet sprayed with cooking spray on medium-high heat.
5. Add 1/2 the patties; cook 5 min.
6. on each side until or until crisp and golden brown on both sides.
7. Remove from skillet; cover.
8. Repeat with remaining patties.
9. Meanwhile, heat separate large skillet on medium-high heat.
10. Slice remaining onion.
11. Add to skillet; cook 5 min.
12. or until crisp-tender, stirring frequently.
13. Add tomato sauce and cinnamon stick.
14. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
15. Discard cinnamon stick.
16. Spoon sauce over cakes; sprinkle with cilantro.

chickpeas, egg, crackers, onion, cheese, tomato sauce, cinnamon, cilantro

Taken from www.kraftrecipes.com/recipes/garbanzo-cakes-tomato-sauce-112352.aspx (may not work)