Zucchini Köfte With Beet-Bulgur Pilaf - cooking recipe

Ingredients

1 pound zucchini (3 medium)
2 garlic cloves
1/2 cup packed flat-leaf parsley leaves
1/2 cup packed cilantro sprigs
1 cup rinsed and drained canned chickpeas
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup plain fine dry bread crumbs
About 4 cups vegetable oil for frying
1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 1/4 cups bulgur
1 pound medium beets with greens, beets peeled and diced (1/4 inch), stems discarded, and greens coarsely chopped
4 cups water
1/3 cup slivered almonds, toasted
1 cup plain yogurt (preferably Greek)
1 teaspooon minced garlic
2 tablespoons chopped cilantro

Preparation

Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander. Let stand 10 minutes.
Pulse garlic, parsley, and cilantro in food processor until finely chopped.
Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl. Roll 2-tablespoons portions into balls and chill
in a 4-sided sheet pan while making bulgur.
Cook onion and garlic in oil and butter in a deep 10-inch heavy skillet over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes.
Stir in beets (but not greens) and water and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes. Stir in greens and cook until just wilted, about 1 minute. Fluff bulgur with a fork, then sprinkle with almonds.
Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry
in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
Serve warm
and bulgur with sauce.