In a food processor, combine the cannellini beans, rolled oats, garlic, lemon juice, oregano, salt, black pepper, and olive oil. Pulse until mostly combined, leaving some texture, about 20-30 seconds.

Transfer the mixture to a large bowl and fold in the red onion, sun-dried tomatoes, Kalamata olives, and parsley. Mix thoroughly and allow resting for 10 minutes.

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

Heat olive oil in a non-stick skillet over medium heat. Add patties in batches and fry for about 3-4 minutes on each side until golden brown.

Use a slotted spatula to transfer the patties to paper towels to drain excess oil. Serve immediately.