Dry roast the chickpea flour in a small dry skillet, until fragrant and begins to change colour (about 5 minutes). Set aside in a small bowl.
Wash the sweet potato, pierce with a fork and wrap with a damp paper towel. Microwave on high for 8-9 minutes. Start with 4 minutes and then do an additional 4-5 minutes.
Carefully cut the sweet potato in half and scoop out the flesh and set it aside.
Drain and add half a cup of chickpeas to the food processor. Pulse until it breaks down to a coarse texture. Add in curry powder, cumin powder, turmeric powder, flax egg, chickpea flour, nutritional yeast. Pulse a few more times till everything is well blended.
Let the mixture set in the fridge for about 30 minutes, this will make it easier to shape.
Preheat the oven to 350 F. Line a baking tray with parchment.
Lightly grease your hands and shape the mixture into patties. Transfer the patties to the baking tray and brush with olive oil. Bake for 10 - 15 minutes until lightly golden, flipping halfway through.
While the patties are in the oven, add all the sauce ingredients to a blender and blend to form a smooth sauce.
Serve patties warm or at room temperature along with the dipping sauce.