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

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Instructions

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. Mash chickpeas: 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.
5. 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.
6. Make 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.
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. Fry köfte: 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.
10. 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.
11. Make sauce: Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt. Serve warm köfte and bulgur with sauce.
12. Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
13. Serve warm köfte and bulgur with sauce.