To prepare aioli, place mayonnaise, tomatoes and 1/2 teaspoon of the minced garlic in food processor or blender. Cover; process until smooth. Cover and refrigerate.
Heat oven to 350°F. Place biscuits on ungreased cookie sheet. Brush tops of biscuits with 1 tablespoon of the olive oil.
Bake 11 to 15 minutes or until golden brown. Meanwhile, in food processor, place chickpeas, onion, remaining 1/4 teaspoon minced garlic, parsley, chili powder, turmeric, cumin and coriander. Cover; process, using quick on-and-off motions, adding flour 1 tablespoon at a time until mixture is well blended.
With wet hands, form about 3 tablespoons chickpea mixture into 3-inch patty. Repeat to make 7 more patties. In 12-inch skillet, heat remaining 4 tablespoons olive oil over medium-high heat. Cook patties in oil 6 to 8 minutes, turning once, or until golden brown.
Split biscuits; spread a generous tablespoon aioli on bottom half of each biscuit. Top each with patty, spinach leaves and top of biscuit.