Rinse 1 cup of red lentils under cold water. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then simmer for 10-12 minutes until soft. Drain excess water and cool slightly.

In a large bowl, mix the cooked lentils with grated sweet potato, chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, cilantro, and flour. Let rest for 5-10 minutes.

Shape the mixture into palm-sized patties and set aside.

Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown and crispy.

Blend avocado, cilantro, minced garlic, lime juice, yogurt, and water to desired consistency for the sauce. Adjust seasoning as needed.

Serve patties warm with creamy avocado cilantro sauce.