• After draining and rinsing the beans, spread them on a towel and pat them dry. For even better texture, let them air dry for 20–30 minutes or roast them on a baking sheet at 350°F (175°C) for 10–15 minutes to remove excess moisture.
• In a food processor or blender, combine the beans, garlic, tomato paste, vinegar, and mustard. Pulse until mostly mashed with some bean texture remaining.
• Add the green onions, parsley, oregano, salt, and pepper to taste, and process to break up and blend. Add the oats and 1/2 cup chickpea flour, then pulse until just incorporated.
• Transfer the mixture to a large bowl and stir in the olives, corn and red pepper.
• Let it rest in the refrigerator for at least 1 hour, or even overnight. The oats and chickpea flour will absorb excess moisture and make the patties much firmer before shaping.
• After resting for 1 hour, check the texture. It should feel like a mixture you can scoop and shape. If it is still wet, add another 2–4 tablespoons of chickpea flour or oats and let it sit another 10–15 minutes.
• Shape into patties with your hands.

Skillet Option:

• Lightly coat skillet with oil and cook on medium/ medium-high heat.
• Cook the patties for 6 to 8 minutes per side, or until golden brown.

Oven Option:

• Bake the patties for about 15-20 minutes at 400 ° on an oiled pan, flipping once through cooking.
• Top with salsa or guacamole to make it extra delicious!