Preparation

• Process crackers in food processor until fine crumbs form. Add chickpeas, egg and half the onion; process just until blended. Transfer to bowl; stir in cheese. 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. Repeat with remaining patties.
• Meanwhile, heat separate large skillet on medium-high heat. Slice remaining onion. Add to skillet; cook 5 min. or until crisp-tender, stirring frequently. Add tomato sauce and cinnamon stick. Bring to boil; simmer on medium-low 5 min., stirring occasionally. Discard cinnamon stick. Spoon sauce over cakes; sprinkle with cilantro.