Begin by rinsing 1 cup of red lentils under cold water, then place them in a saucepan with 2 cups of water. Bring to a boil, then simmer for about 10-12 minutes until soft. Drain and cool.

In a large mixing bowl, combine cooked lentils with 1 grated sweet potato, 1 chopped onion, and 2 minced garlic cloves. Add 1 teaspoon each of cumin, paprika, and ground coriander, along with salt and pepper. Fold in chopped cilantro and ½ cup of flour and mix until well combined.

Let the mixture rest for 5-10 minutes at room temperature to meld flavors and improve binding.

Heat olive oil in a skillet over medium heat. Scoop out 2-3 tablespoons of lentil mixture and shape into uniform patties. Place in the hot skillet.

Cook the patties for 3-4 minutes on each side until golden brown and crispy. Adjust heat as necessary.

While the patties are frying, prepare the sauce by blending 1 ripe avocado, a handful of cilantro, 1 minced garlic clove, juice of 1 lime, and ½ cup of yogurt until smooth. Adjust consistency with water if needed.

Serve warm topped with creamy avocado cilantro sauce. Enjoy with a salad or on their own.