In a food processor, combine the drained and rinsed cannellini beans, rolled oats, minced garlic, lemon juice, dried oregano, salt, black pepper, and olive oil. Pulse until mostly combined but still has some texture.

Transfer to a large mixing bowl and stir in red onion, sun-dried tomatoes, Kalamata olives, parsley, and red pepper flakes. Use a spatula to evenly distribute everything.

Cover the bowl with plastic wrap and let the mixture rest for 10 minutes.

Scoop about 1/4 cup of the mixture and press into a 1/2-inch thick patty. Repeat until all mixture is shaped into patties.

Heat a non-stick skillet over medium heat, add olive oil, and carefully place patties in the skillet. Fry in batches for 3-4 minutes on each side until golden brown.

Serve warm with tzatziki sauce, in pita pockets, or on fresh greens.