Place chickpeas into a large bowl, cover with plenty of water and refrigerate overnight.
Place the yoghurt into a cheesecloth lined sieve set over a bowl and cover with overhanging cheesecloth. Place a small plate on top, weigh down with a tin of tomatoes or beans and place in the refrigerator overnight.
For the herb oil, bring a medium pot of salted water to the boil and place one cup of ice cubes into a medium bowl of cold water.
Blanch the herbs for 20 seconds in the boiling water. Remove with a slotted spoon, plunge into the iced water and allow to completely chill. Strain and place onto a piece of cheesecloth and squeeze out excess water.
Place herbs and oil in a high speed blender and blitz for three minutes. Pour into a cheesecloth lined sieve set over a bowl and allow the oil to strain through for an hour, not pushing down onto the herbs to ensure the oil remains vibrant and clear.
Drain the soaked chickpeas and remaining falafel ingredients, except the zaatar and sumac, in a food processor and blitz until smooth.
Roll into walnut sized balls and refrigerate for at least 30 minutes.
Heat a deep fryer to 180°C. Mix the strained yoghurt with the remaining labneh ingredients in a small bowl.
Place the zaatar onto a plate and roll the falafels to coat with the zaatar.
Fry the falafels in batches until golden, for about two minutes, and drain on paper towel.
To serve, spread the labneh onto a serving plate. Top with falafels, drizzle with herb oil and sprinkle over sumac and coriander leaves.
