Preheat your oven to 180c and line a tray with baking paper.
Finely dice the onion and fry this off over medium heat until caramelised.
To make the falafel, combine the chickpeas, spinach, peas, garlic, cooked onion, parsley and olive oil in a food processor,then pulse until well combined.
Add in the flour and blend again. You want everything to be fully mixed together, but not completely smooth.
Scoop out the mixture into balls and place these onto the baking sheet, then flatten slightly with the back of a spoon.
Pop these into the oven to bake for around 20 minutes, or until nice ands crispy on top.
Meanwhile, for the dressing, combine the tahini, lemon juice, olive oil, agave, garlic clove and mix well. Gradually drizzle in the water whilst mixing until you're left with a pourable consistency. Season to taste.
Once the falafel are cooked, remove from the oven and allow to cool slightly.
Lightly toast the flatbread, then layer the salad and a couple of falafel then drizzle the dressing over. Store any left over falafel in the fridge for up to 2 days.