Crispy Falafel With Yogurt Dip

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2 15-ounce cans chickpeas, drained and rinsed well

1/4 cup fresh lemon juice

1 shallot or 1/2 small onion, finely diced

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

3 garlic cloves, minced

2 teaspoons kosher salt

3 tablespoons freshly chopped parsley

1 1/2 cups bread crumbs

2 eggs, whisked

1 1/2 cups plain yogurt

1/8 teaspoon freshly ground pepper

1/4 cup canola oil

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