Chickpea Corn Patties

2 tsp olive oil, divided
1 1/2 c corn kernels
1 c chopped onion
1/4 tsp dried thyme (1 tsp minced fresh)
1 (19 oz) can chickpeas, rinsed and drained
1/2 c fresh breadcrumbs
3 Tbsp cornmeal, divided
1/2 tsp salt
1/4 tsp red pepper

Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add corn, onion and thyme; saute 2 minutes. Place corn mixture into a food processor with chickpeas, bread crumbs, 2 Tbsp cornmeal, salt and red pepper. Pulse until combined and chunky. Divide mixture into equal potions and shape each into a 1/2" thick patty. Dredge patties in 1 Tbsp cornmeal. Heat 1 tsp oil in a large greased nonstick skillet over medium heat. Cook patties 5 minutes on each side, flipping carefully, or until golden. Serve on a bun, or with salsa or marinara sauce.

NOTES
From Cooking Light.
These are so much better than they sound and look.
We always eat them topped with salsa, and they are delicious. A favorite of the whole family.