Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until soft and water is mostly absorbed. Drain any excess water and let cool for 5 minutes.

In a large bowl, combine the cooled lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, cilantro, and flour. Mix thoroughly until the mixture holds together when squeezed. Let the mixture rest for 5-10 minutes.

Heat a large skillet over medium heat with 2 tablespoons of olive oil. Using your hands or a large spoon, form the mixture into 8-10 small patties, about ½-inch thick.

Cook patties for 3-4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding, adding more oil between batches as needed.

While patties cook, make the sauce by blending avocado, cilantro, garlic, lime juice, yogurt, salt, and 2 tablespoons water until smooth. Add more water gradually until you reach your preferred consistency.

Serve patties immediately while hot, topped with or alongside the creamy avocado cilantro sauce.