Ingredients:

1 (15½-ounce) can chickpeas, rinsed and drained
¹/³ cup light sour cream
¼ cup + 2 tablespoons cornmeal
4 garlic cloves, minced
1 teaspoon ground cumin
¾ teaspoon hot sauce, such as Tabasco
1½ cups salsa

Directions:

Combine chickpeas, sour cream, 2 tablespoons of cornmeal, the garlic, cumin, and hot sauce in food processor and puree. Transfer to medium bowl; refrigerate, covered, until chilled, about 30 minutes.

Form chickpea mixture into 6 (3-inch) round cakes. Spread remaining ¼ cup cornmeal on sheet of wax paper; lightly coat cakes with cornmeal.

Spray large nonstick skillet with olive oil nonstick spray and set over medium heat. Add cakes and cook until browned on bottom, about 5 minutes. Spray cakes with nonstick spray: turn and cook until browned, about 5 minutes longer. Serve with salsa.