Rinse red lentils under cold water, then place in a saucepan with water. Bring to a boil, reduce heat, and simmer for about 10-12 minutes. Drain excess water and set aside to cool slightly.

In a large mixing bowl, combine cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, and chopped cilantro. Stir in flour until well blended.

Let the mixture rest for 5-10 minutes to bind the ingredients.

Heat olive oil in a skillet over medium heat. Scoop about 2 tablespoons of the mixture and form into small patties. Cook for 3-4 minutes on each side until golden brown.

In a blender, combine ripe avocado, yogurt, minced garlic, lime juice, and a pinch of salt. Blend until smooth and creamy.

Serve patties drizzled or topped with the creamy avocado sauce.