In a saucepan, combine 1 cup of red lentils with 2 cups of water. Bring to a boil, then simmer for 10-12 minutes until soft. Drain and cool.

In a large bowl, mix lentils, 1 grated sweet potato, 1 finely chopped onion, and 1 minced garlic clove. Add spices, cilantro, and flour; mix until combined.

Let the mixture rest for 5-10 minutes to meld flavors and help binding.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Shape the mixture into palm-sized patties, about 1/2-inch thick.

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

In a blender, combine 1 ripe avocado, cilantro, 1 minced garlic clove, lime juice, and yogurt. Blend until smooth, adding water if needed.

Serve warm on a platter, drizzled with avocado sauce or on the side.