Chickpea Rolls

• 1 cup dried chickpeas, picked over
• 3/4 cup chopped onion
• 3 tablespoons olive oil
• 3 scallions, chopped
• 1 1/2 teaspoons dried oregano (preferably Greek), crumbled
• 1/2 cup cornstarch
• 1/2 cup chopped fresh mint
• All-purpose flour for dredging
• About 2 cups safflower oil
• About 2 cups olive oil
• Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

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

chickpeas, onion, olive oil, scallions, oregano, cornstarch, fresh mint, flour, safflower oil, olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/chickpea-rolls-103658 (may not work)