In a medium-large mixing bowl, mash the chickpeas with a potato masher or large fork. Add in sweet potatoes and mash until chunky. Heat oil in a medium skillet and sauté the onions and jalapeno. After a few minutes add in 1 clove of garlic. Sauté about 1 minute then add in the cumin and curry powder and heat through to release their flavors, about 1 to 2 minutes.
Add the sautéed veggies and spices to the chickpea/potato mixture. Transfer to a mixing bowl and add in the cilantro, corn and salt; mix well. Then add in the ¼ to ½ cup of panko, as needed, to create a firm texture. It should stick together and no longer be wet. Form the chickpea mixture into small patties, roll in panko and cook in a non-stick pan for 5 minutes on each side, until crispy. Combine the mayonnaise, sambal and garlic in a small bowl and whisk together to mix.
Serve the chickpea sliders in lettuce leaves with sliced cucumbers and fresh-made aioli for a deliciously heart-healthy entrée; enjoy with coconut water with a wedge of lime.