Start by rinsing the red lentils under cold water. In a small pot, combine the lentils with 2 cups of water, bring to a boil, then reduce to a simmer. Cook until they’re tender, about 15 minutes. Drain any excess water and let them cool slightly.

In a mixing bowl, combine the grated sweet potato, chopped onion, minced garlic, cooked lentils, cumin, paprika, ground coriander, and cilantro. Mix well.

Add the flour to the mixture, combining everything until it holds together. If it’s too wet, add a little more flour.

Heat a splash of olive oil in a skillet over medium heat. Mold the mixture into small patties and fry them in the pan until golden brown, about 3-4 minutes on each side. Remove from the pan and let them drain on a paper towel.

Blend avocado, fresh cilantro, garlic, lime juice, yogurt, and enough water to achieve your desired consistency.