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 information
Total Time
1 hr
Yield
Makes 4 servings
Ingredients
For köfte:
For bulgar:
For sauce:
Preparation
Make köfte:
Step 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.
Step 2
Pulse garlic, parsley, and cilantro in food processor until finely chopped.
Step 3
Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
Mash chickpeas:
Step 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 köfte in a 4-sided sheet pan while making bulgur.
Make bulgur:
Step 5
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.
Step 6
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:
Step 7
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:
Step 8
Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
Step 9
Serve warm köfte and bulgur with sauce.
