Hot-and-Spicy Chickpea Cakes

1 can (15 ounces) chickpeas, rinsed and drained 1/3 cup reduced fat sour cream4 garlic cloves, crushed1 teaspoon cumin 1/2 teaspoon salt 3/4 teaspoon hot sauce 1/4 cup plus 2 tablespoons white cornmealOlive oil cooking spray1 1/2 cups salsaIn a food processor, 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.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.Spray a large nonstick skillet with olive oil cooking spray and set over a medium heat. Add the patties and cook until browned on the bottom, about 5 to 6 minutes.Spray the tops of the patties with oil, then flip and cook until browned, about 5 minutes. To serve, spoon salsa onto individual serving plates and set patties on top. Alternatively, spoon salsa over patties.Serves six.Nutrition values per serving: 137 calories, 3 g fat (1 g saturated), 23 g carbohydrates, 4 g fiber, 6 g protein, 4 mg cholesterol, 374 mg sodium."Weight Watchers New Complete Cookbook" (2006 Wiley Publishing, $29.95)