Hot & Spicy Chickpea Patties
15-oz can chickpeas, rinsed & drained
1/3 cup fat free sour cream (you can also use strained yogurt for this, make sure it’s plain, unflavored.)
4 garlic cloves, crushed
1 tsp cumin
1/2 tsp salt
3/4 tsp hot sauce
1/4 cup plus 2 tbs cornmeal
1-1/2 cups salsa
1.In a food processor or blender, puree the chickpeas, sour cream, garlic, cumin, salt, hot sauce and 2 tablespoons of cornmeal. Transfer to a bowl, cover and refrigerate until chilled, about 30 minutes.
2.Form the mixture into six 3-inch patties, about 1/2 inch thick. Place the remaining cornmeal on a plate and gently dredge the patties through to coat both sides.
3.Spray a large nonstick skillet with cooking spray and set over a medium heat. Add the patties and cook until browned on the bottom, about 5 to 6 minutes.
4.Spray the tops of the patties with oil, then flip and cook until browned, about 5 minutes. To serve, spoon salsa onto individual plates and set patties on top. Alternatively, spoon salsa over patties.