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Main dishes

Garbanzo Cakes with Tomato Sauce

Garbanzo Cakes with Tomato Sauce recipe
photo by:kraft
Skillet-cooked until crisp and golden brown, these tasty garbanzo cakes are served with cinnamon-spiced tomato sauce.
30 min
30 min
6 servings

What You Need

 round buttery crackers
cans  (15 oz. each) chickpeas (garbanzo beans), rinsed
 Eggland's Best® egg
 onion, cut in half, divided
cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
cans  (8 oz. each) tomato sauce
 cinnamon stick
Tbsp.  chopped fresh cilantro

Make It

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.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland’s Best®
“Eggland’s Best® eggs come from hens that are fed a unique all-vegetarian diet, making for an amazing-tasting dish.  Another bonus? They have 25% less saturated fat than ordinary eggs.”
Make Ahead
Uncooked patties can be stored in refrigerator up to 8 hours before cooking as directed.
Special Extra
Add 1/2 tsp. ground red pepper (cayenne) to chickpea mixture before shaping into patties.
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