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Bake the falafel according to the instructions on the packet - it should take around 20 minutes. Make sure it's nice and crispy.
Meanwhile, heat a dash of oil in a deep frying pan, and add the sliced onion, garlic, chilli, and ginger. Cook over a medium heat for around 5 minutes, until the onion has softened. Add the turmeric and garam masala, and cook for a few minutes more. You can add a dash of water if the mixture feels too dry - it should be the texture of a paste.
Next add the tin of chopped tomatoes and the coconut milk, and bring to a gentle simmer. Leave it to cook for a while - the exact timing doesn't really matter, but at least 10 minutes or so will give a nice rich sauce (a bit longer is fine too!).
Add a handful of spinach to the sauce, and allow it to wilt for a couple of minutes, then add the crispy falafel. Stir gently to coat the falafel in the sauce, season to taste, and serve immediately.