Soak 250g of dried chickpeas according to the instructions on the packet.
Once soaked, drain the chickpeas and pat them dry with kitchen towel (it’s worth the extra effort to use dried chickpeas when making falafels - the extra moisture from using canned chickpeas is a little too high to give that authentic falafel texture inside).
Place the prepared chickpeas, onion and garlic into a food processor then add the salt, cumin and plain flour.
Add a third of each of the herbs to the processor then blend until you have a fine paste that holds together when you form it into a ball.
Transfer the mixture to a mixing bowl then stir in the currants, apricots and another third of the herbs.
Gently heat about 8cm of oil in a saucepan, when the oil is hot, form small balls of falafel between two dessert spoons then fry in batches for 2-4 minutes or until crispy and golden brown. Drain the fried falafel on kitchen paper.
For the herby dip simply stir the remaining herbs into the yogurt then serve.
Serve as mezze or canape style snack with the herby dip, or as a main meal with pitta bread, salad and pickles with the dip drizzled over.