Cook red lentils in a pot with enough water to cover them, bringing them to a boil. Let them simmer until tender, about 15-20 minutes. Drain and set aside to cool slightly.

In a pan, sauté the chopped onion and minced garlic in a splash of olive oil until transparent and fragrant.

In a large bowl, combine the cooked lentils, grated sweet potato, sautéed onion and garlic, cumin, paprika, ground coriander, fresh cilantro, and flour. Mix until combined.

Form small patties with the mixture, about the size of your palm.

Heat a generous splash of olive oil in a frying pan over medium heat. Cook the patties for about 4-5 minutes on each side or until golden brown and crispy.

For the avocado sauce, blend the avocado, fresh cilantro, garlic, lime juice, yogurt, and water until smooth. Adjust water for desired thickness.