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Ingredients
  • Three 15-ounce cans chickpeas, drained, or 5 cups cooked chickpeas
  • 1 cup cooked brown rice
  • 4 large shallots, minced or grated
  • 2 cloves garlic, minced
  • Juice and zest of 1 lemon
  • Salt and freshly ground black pepper
  • 2 large eggs, beaten
  • 1 cup cottage cheese (ideally the small curd variety of cottage cheese)
  • ¾ cup plain yogurt (ideally full-fat yogurt, and not Greek yogurt; it has too little moisture)
  • 1 cup grated Parmesan cheese, divided
  • ½ cup fresh flat-leaf parsley
  • 2 stalks fresh rosemary (leaves only)
  • ⅔ cup dried bread crumbs
  • Olive oil
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