Blend the chickpeas, parsley, cilantro, garlic, cumin, ground coriander, salt, and flour until it's a paste.
Smash the mixture on the flatbreads and fry in some oil for a few minutes until golden.
Fill with the cucumber, tomato, and the tahini sauce (made by mixing the tahini, vegan yogurt, lemon juice, and maple syrup).
Enjoy.
