Serves 6 to 8
Three 15-ounce cans chickpeas, rinsed and 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)
3/4 cup plain yogurt (ideally full-fat yogurt, and not Greek yogurt; it has too little moisture)
1 cup grated Parmesan cheese, divided
1/2 cup fresh flat-leaf parsley
2 stalks fresh rosemary (leaves only)
2/3 cup dried bread crumbs
Olive oil