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

1. 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.
2. Pulse garlic, parsley, and cilantro in food processor until finely chopped.
3. Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
4. 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
5. in a 4-sided sheet pan while making bulgur.
6. 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.
7. 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.
8. Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry
9. in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
10. Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
11. Serve warm
12. and bulgur with sauce.

zucchini, garlic, parsley, cilantro, chickpeas, ground cumin, ground coriander, bread crumbs, vegetable oil, onion, garlic, extravirgin olive oil, unsalted butter, bulgur, beets with greens, water, slivered almonds, yogurt, garlic, cilantro

Taken from www.epicurious.com/recipes/food/views/zucchini-kofte-with-beet-bulgur-pilaf-350230 (may not work)