Begin by rinsing the red lentils under cold water to remove any debris. In a saucepan, combine the rinsed lentils with water, bring to a boil. Once boiling, reduce heat to low, cover, and simmer until soft.

In a large mixing bowl, combine cooked lentils with grated sweet potato, chopped onion, and minced garlic. Add cumin, paprika, ground coriander, salt, pepper, cilantro, and flour. Mix thoroughly.

Allow the lentil-sweet potato mixture to rest for 5-10 minutes at room temperature to improve binding properties.

In a skillet, heat olive oil over medium heat. Shape the lentil mixture into patties and fry in the skillet for 3-4 minutes on each side until golden brown.

For the avocado cilantro sauce, blend avocado, cilantro, minced garlic, lime juice, and yogurt until smooth. Adjust with water if necessary.

Remove patties from skillet and place on paper towels to absorb excess oil. Serve warm drizzled with the creamy avocado sauce.