Zucchini Köfte with Beet-Bulgur Pilaf

Ingredients

• 1 pound beets diced with greens, beets peeled and (1/4 inch), stems discarded, and greens coarsely chopped
• 2.3 cups bulgur 
• 1 cup garbanzo beans canned rinsed drained
• 0.5 cup cilantro leaves packed
• 2 tablespoons cilantro leaves chopped
• 0.5 cup breadcrumbs plain dry fine
• 0.5 cup flat parsley packed
• 1  garlic minced
• 2  garlic clove finely chopped
• 0.5 teaspoon ground coriander 
• 0.8 teaspoon ground cumin 
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 medium onion chopped
• 1 cup yogurt plain (preferably Greek)
• 0.3 cup slivered almonds toasted
• 2 tablespoons butter unsalted
• 4 cups vegetable oil for frying
• 4 cups water 
• 1 pound zucchini (3 medium)

Equipment

• food processor
• bowl
• frying pan
• paper towels
• kitchen towels
• colander

Directions

1. Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander.
2. Let stand 10 minutes.
3. Pulse garlic, parsley, and cilantro in food processor until finely chopped.
4. Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
5. With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl.
6. Roll 2-tablespoons portions into balls and chill köfte in a 4-sided sheet pan while making bulgur.
7. 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.
8. 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.
9. 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.
10. Transfer to paper towels to drain.
11. Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
12. Serve warm köfte and bulgur with sauce.