Falafel with hummus and three dips

Ingredients:

Falafel

• 2 cups soaked chickpeas (soak chickpeas in cold water for 18-24 hours), add more water if necessary
• Peanut or vegetable oil for deep frying
• 1 tbsp. l. olive oil
• 3 cloves garlic, chopped
• 1 - 2 serrano peppers, chopped
• 2 green onions, finely chopped
• 3 tbsp chopped parsley leaves
• 3 tbsp chopped mint leaves
• 3 tbsp chopped cilantro leaves
• 1 tbsp lemon juice
• 2 tsp cumin seeds, roasted and ground
• 3 tsp coriander seeds, toasted and ground
• Less than 2 teaspoons baking powder
• 1 teaspoon coarse salt

Yogurt sauce with piquillo peppers

• 2 cups thick Greek yogurt, or 2 cups feta cheese (optional)
• 3 piquillo pods or 2 roasted red peppers
• 1 tsp smoked sweet Spanish paprika
• 4 coarsely chopped garlic cloves, or 0.5 cup finely chopped parsley (optional)
• 1 tsp. grated lemon zest

White bean hummus

• 3 cups white beans, cooked or canned, rinsed
• 6 cloves of baked garlic
• 1 tbsp harissa
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons tahini
• 0.5 cups olive oil

Tomato relish

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• 4 tomatoes on the vine, diced
• 1 small red onion, thinly sliced ​​into half rings
• 2 tbsp coarsely chopped mint leaves

Preparation:

1. Place the chickpeas in a colander, drain the water, and place them on a baking sheet lined with paper towels to absorb excess moisture. The chickpeas should be completely dry.
2. In a medium saucepan, heat 4 inches of peanut or other vegetable oil over medium heat until it reaches 325°F (165°C) on a deep-fry thermometer. Line the pan with paper towels.
3. While the oil is heating, heat the olive oil in a small skillet over medium heat. Add the garlic and serrano pepper and cook until softened, about 3 minutes.
4. Place the chickpeas in a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, baking powder, salt, and pepper, and process until finely ground, stopping every 30 seconds to scrape down the sides of the bowl. Transfer the mixture to a bowl.
5. Falafel.
   
   Form the mixture into ping-pong-sized balls and place on a plate. Fry in batches in oil at 165°C (325°F) until pale in color, about 45 seconds, basting the falafel constantly with hot oil. Transfer with a slotted spoon to a baking sheet.
6. Heat oil to 175°C. Return the falafel to the pan in batches, cover for 30 seconds, and fry until dark brown, basting the falafel constantly with hot oil.
7. Using a slotted spoon, transfer to a baking sheet lined with paper towels and season immediately with salt. Serve with any dipping sauce.
   
   Yogurt sauce.
   
   Place all ingredients in a blender and blend until smooth. Season with salt and pepper to taste and pour into a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.
   
   Hummus.
   
   Place beans, garlic, and garlic in the bowl of a food processor. harissa, lemon juice and tahini and blend until smooth. Without stopping the processor, slowly pour in the olive oil. Season with salt and pepper to taste.
   
   Relish.
   
   In a small bowl, combine the oil, vinegar, and smoked paprika. Add the remaining ingredients and toss to combine. The tomatoes should be lightly coated with the dressing. Marinate in the refrigerator for 15 minutes.