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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.
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2
Pulse garlic, parsley, and cilantro in food processor until finely chopped.
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3
Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
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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
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5
in a 4-sided sheet pan while making bulgur.
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6
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.
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7
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.
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8
Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry
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9
in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
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10
Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
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11
Serve warm
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12
and bulgur with sauce.
