Chickpea Rolls

Directions

1. 1
   Boil chickpeas in water to cover by 1 inch in a 2-quart saucepan, covered, 2 minutes.
2. 2
   Remove from heat and let chickpeas stand, covered, 1 hour.
3. 3
   Drain chickpeas in a sieve and return to pan.
4. 4
   Simmer in water to cover by 4 inches until tender, about 1 1/4 hours.
5. 5
   Drain chickpeas in a sieve set over a bowl and reserve cooking liquid and 1/2 cup chickpeas separately.
6. 6
   Cook onion in 3 tablespoons olive oil in a large skillet over moderate heat, stirring occasionally, until softened.
7. 7
   Add scallions and oregano and cook, stirring occasionally, until scallions are softened.
8. 8
   Puree remaining drained chickpeas, onion mixture, cornstarch, and 1/2 cup reserved cooking liquid in a food processor.
9. 9
   (Mixture should be consistency of stiff mashed potatoes; if too stiff, add more cooking liquid.)
10. 10
    Roughly mash reserved 1/2 cup whole chickpeas in a bowl and stir in puree and mint with a fork.
11. 11
    Season well with salt and pepper.
12. 12
    Form 2-tablespoon mounds of chickpea mixture into balls, then form balls into 2- to 3-inch lengths.
13. 13
    Dredge in flour, shaking off excess.
14. 14
    Heat enough safflower and olive oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 350F.
15. 15
    Fry rolls in batches of 5, turning them, until golden brown, about 1 minute.
16. 16
    Transfer with a slotted spoon to paper towels to drain and return oil to 350F between batches.