Sweet Potato Chickpea Burger 


  • 1 large sweet potato, cooked
  • 1 [15 oz] can of chickpeas drained and rinsed
  • 1 [15 oz] can of cannellini beans drained and rinsed
  • 1 cup of diced bell pepper
  • 3 cloves of fresh garlic, minced
  • 3 flax eggs (9 tablespoons water 3 tablespoons of flaxseed oil
  • 1.5-2 cups of rolled gluten free oats [not instant]
  • 2-4 TBSP of your favorite healthy oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 package of Super FydoPHoods
 We used Fydo PawTien:  Pea Protein, Organic Peanut Butter Powder, Organic Whole Pumpkin, Gluten Free Nutritional Yeast, Spinach, Organic Nomi, Organic Honey Dehydrated , Organic Red Bell Pepper, Coconut Water   20170809_164041


  1. To start, prep your flax eggs by adding 9 tablespoons of water to 3 tablespoons of  flax seeds oil.
  2. Whisk together and refrigerate for 15-30 minutes to set.
  3. Bake or boil your sweet potato and remove/discard the skin. Set aside.
  4. Drain and rinse beans, then add to the sweet potato.
  5. Chop and sauté bell pepper, in approx 2-4 tablespoons of oil
  6. Add garlic and continue to saute until the veggies are  tender.
  7. While they cook, use a large wooden spoon or potato masher to partially mash the beans, but not fully. You can also lightly chop them in a food processor or blender if desired, but try to keep them chunky.
  8. For the oats, they can be left whole or “chopped” by grinding them in a blender or food processor.
  9. Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, flax eggs, and raw oats. I
  10. In order to gauge how much of the oats to add, start by adding 1 and 1/2 cups and mix thoroughly. Next take a look at your mixture. It should be a little on the chunky side and slightly sticky. If it feels too wet to form into proper veggie burgers you’ll want to add an extra half cup.
  11. Add in your favorite Super FydoPHood package
  12. Good to go? The next step is to form the bean and veggie mix into balls.
  13. Bake at 350 20 minutes .
  14. To freeze: simply cook the burgers and allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can pile them in baggies or your favorite airtight container for fast food without the freaky ingredients.