Rinse 1 cup of red lentils under cold water, place them in a saucepan with 2 cups of water. Bring to a boil, reduce to simmer, and cook until soft, about 10-12 minutes. Drain and let cool.

In a large mixing bowl, combine cooled lentils, 1 grated sweet potato, ½ finely chopped onion, 2 minced garlic cloves, 1 teaspoon each of cumin, paprika, and ground coriander, salt and pepper, and ¼ cup chopped cilantro. Add ½ cup of flour and mix thoroughly.

Allow the mixture to rest for 5-10 minutes to help the flavors meld and enhance binding properties.

Heat 2 tablespoons of olive oil in a skillet. Form the lentil mixture into patties and cook for 3-4 minutes on each side until golden brown and crispy.

In a blender, combine 1 avocado, ¼ cup chopped cilantro, 1 minced garlic clove, the juice of 1 lime, and ½ cup yogurt. Blend until smooth and creamy.

Transfer the cooked patties to a serving platter and serve warm with the creamy avocado cilantro sauce for dipping.