Name: Zucchini Köfte with Beet-Bulgur Pilaf
Cook time: 45 min
Total time: 1 hr
Yield: Makes 4 servings
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

Zucchini Köfte with Beet-Bulgur PilafRomulo Yanes

For a substantial vegetarian spin on köfte(a kind of Middle Eastern meatball), we beefed up grated zucchini with fresh herbs and mashed chickpeas. The accompanying pilaf, which uses both beets and their greens, is brilliantly colored and gets a joyous crunch from slivered almonds.

Recipe notes

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