Garbanzo Cakes with Tomato Sauce

• 34 round buttery crackers
• 2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed
• 1 egg
• 1 onion, cut in half, divided King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 2 cans (8 oz. each) tomato sauce
• 1 cinnamon stick
• 2 Tbsp. chopped fresh cilantro

1. Process crackers in food processor until fine crumbs form.
2. Add chickpeas, egg and half the onion; process just until blended.
3. Transfer to bowl.
4. Add cheese; mix just until blended.
5. Shape into 12 patties, using about 1/4 cup for each.
6. Heat large nonstick skillet sprayed with cooking spray on medium-high heat.
7. Add 6 patties; cook 5 min.
8. on each side or until crisp and golden brown on both sides.
9. Remove from skillet; cover to keep warm.
10. Repeat with remaining patties.
11. Meanwhile, slice remaining onion.
12. Cook in medium skillet sprayed with cooking spray on medium-high heat 5 min.
13. or until crisp-tender, stirring frequently.
14. Stir in tomato sauce.
15. Add cinnamon stick.
16. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
17. Remove and discard cinnamon stick.
18. Serve patties topped with sauce and cilantro.

buttery crackers, chickpeas, egg, onion, four cheese, tomato sauce, cinnamon, fresh cilantro

Taken from www.kraftrecipes.com/recipes/garbanzo-cakes-tomato-sauce-112913.aspx (may not work)