Zucchini Köfte with Beet-Bulgur Pilaf | view more Recipe

Zucchini Köfte with Beet-Bulgur Pilaf

'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'

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 köfte 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 köfte 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 köfte and bulgur with sauce.