In a medium saucepan, combine red lentils with water. Bring to a boil, cover, and simmer for 10-12 minutes until soft. Drain and cool slightly.

In a large bowl, mix cooked lentils with grated sweet potato, chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, cilantro, and flour. Stir until well combined and let rest for 5-10 minutes.

Heat a skillet over medium heat and drizzle with olive oil. Form palm-sized patties from the lentil mixture and place them in the skillet without overcrowding.

Cook patties for 3-4 minutes on each side until golden brown and crispy.

To prepare the sauce, blend avocado, cilantro, minced garlic, lime juice, and yogurt until smooth, adding water to reach desired consistency.

Serve the patties warm, drizzled with avocado sauce or served on the side.