In a medium saucepan, combine 1 cup of red lentils with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes until tender. Drain and cool.

In a large mixing bowl, combine the cooled lentils with grated sweet potato, chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, cilantro, and flour. Mix until cohesive.

Allow the mixture to rest for 5-10 minutes at room temperature to enhance texture and binding.

Heat 2-3 tablespoons of olive oil in a skillet over medium-high heat. Shape the mixture into patties and fry for 3-4 minutes on each side until golden brown and crispy.

In a blender, combine one ripe avocado, a handful of cilantro, a clove of garlic, lime juice, and plain yogurt. Blend until smooth, adjusting consistency as needed.

Drain the fried patties on paper towels. Serve warm, garnished with cilantro and alongside the avocado cilantro sauce.