If baking, preheat oven to 375 degrees F. If frying, follow directions below.

After grating sweet potato and carrots, squeeze out water with hands. Use towel to pat out remaining moisture.

In large bowl, combine lentils, sweet potato, carrots, onion, garlic, turmeric, thyme, cumin, coriander and salt. Mix with hands until well combined.

Add flour and mix together with hands. (Note: If mixture is too moist, add more flour, but no more than 1 cup.)

Add spinach, parsley, pumpkin seeds and sunflower seeds and mix until well combined.

With hands, form 12 palm-size patties.

If baking, arrange patties on non-stick baking sheet and bake 20-25 minutes, flipping halfway through, until golden-brown.

If frying, in large pan on medium heat, heat avocado oil, add patties and cook 10 minutes on each side.

In bowl, stir together all sauce ingredients until smooth.

Serve plated with sauce for dipping.