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Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture.
Heat 10cm groundnut or vegetable oil in a medium saucepan over medium heat until it reaches 170 degrees C.
Heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.
Transfer the chickpeas to a food processor, add the garlic mixture, spring onions, parsley, mint, coriander, lemon juice, cumin, coriander, baking powder, salt and pepper and process until finely ground.
Form the mixture into balls the size of ping pong balls and fry in batches at 170 degrees C until pale blonde, then increase the heat to 180 degrees C and fry until deep brown.
For the yogurt sauce, blend all ingredients until smooth and refrigerate for at least 30 minutes.
For the hummous, process beans, garlic, harissa, lemon juice, and tahini until smooth, then slowly add olive oil.
For the relish, whisk oil, vinegar, and smoked paprika, then add remaining ingredients and toss.
Serve falafel with yogurt sauce, hummus, and relish on the side.