In a medium saucepan, combine 1 cup of red lentils with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 10-12 minutes. Drain excess water and cool slightly.

In a large mixing bowl, combine cooked lentils, grated sweet potato, onion, garlic, spices, salt, pepper, cilantro, and flour. Mix until well combined.

Allow the lentil mixture to rest for 5-10 minutes to help with binding.

Heat olive oil in a skillet over medium heat. Shape the lentil mixture into palm-sized patties, approximately ½ inch thick.

Fry the patties for 3-4 minutes on each side until golden brown and crispy.

In a blender, combine avocado, cilantro, garlic, lime juice, and yogurt. Blend until smooth, adding water if needed for consistency.

Serve patties warm, drizzled with the creamy avocado cilantro sauce.