Heat a large frying or sauté pan to a medium heat, add 1 tablespoon olive oil and the onion. Fry for about 10 minutes, stirring occasionally, until the onion softens and caramelises and turns a dark brown colour. Stir in the spices and curry powder and cook for a further 30 seconds, stirring constantly or until the spices smell wonderful. Allow the onion mix to cool slightly.
In a large bowl, add the grated Lemnos Haloumi, drained chickpeas, chickpea flour, eggs and cooled onion and spice mix. Stir thoroughly and season to taste.
On a medium high heat, add the remaining olive oil to a large heavy bottomed frying pan. Fry heaped teaspoons of the haloumi and chickpea mixture, turning once until golden brown on both sides. Drain on absorbent kitchen paper.
Place all the sauce ingredients in a food processer and blitz until smooth.
Serve the Haloumi fritters warm with the dipping sauce.