In a medium saucepan, combine 1 cup of red lentils with 2 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes until tender.

While the lentils cool, grate 1 medium sweet potato and finely chop 1 small onion. In a large mixing bowl, combine cooked lentils, grated sweet potato, chopped onion, 2 minced garlic cloves, spices, cilantro, and a bit of flour. Mix thoroughly and let rest for 5-10 minutes.

Heat a non-stick skillet over medium heat and add olive oil. Shape lentil mixture into palm-sized patties, about 1/2 inch thick.

Once the oil is hot, gently place the patties in the skillet and fry for about 3-4 minutes on each side until golden-brown.

Prepare the creamy avocado cilantro sauce by blending 1 ripe avocado, a handful of cilantro, 1 minced garlic clove, lime juice, and yogurt until smooth.

Transfer cooked patties to a serving platter and drizzle the avocado sauce or serve it on the side.