20 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
Nutrition
1291
65% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

149% 97

Saturated

58% 12

Trans

- 1

Monounsaturated

- 64

Polyunsaturated

- 16

Carbs

32% 95

Carbs (net)

- 77

Fiber

73% 18

Sugars

- 10

Sugars, added

- 0

Protein

46% 23

Cholesterol

8% 23

Sodium

24% 577

Calcium

29% 287

Magnesium

73% 308

Potassium

31% 1449

Iron

40% 7

Zinc

34% 4

Phosphorus

75% 528

Vitamin A

52% 468

Vitamin C

77% 69

Thiamin (B1)

41% 0

Riboflavin (B2)

45% 1

Niacin (B3)

41% 7

Vitamin B6

76% 1

Folate equivalent (total)

32% 129

Folate (food)

- 110

Folic acid

- 11

Vitamin B12

12% 0

Vitamin D

37% 5

Vitamin E

147% 22

Vitamin K

906% 1087

Sugar alcohols

- 0

Water

- 596
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