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