Zucchini Köfte with Beet-Bulgur Pilaf

Make köfte :

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.

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.

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.

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.

Make sauce:

Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.

Serve warm köfte and bulgur with sauce.