Rinse and drain kidney beans. Add gluten free oats to the food processor and process until a powder. Add parsley leaves, kidney beans, raw walnuts, marinated sundried tomatoes, garlic cloves, dried basil, dried oregano and salt and process until well mixed. (A few small chunks are fine). Form into 1-inch balls. Brush with 2 teaspoons of olive oil and bake 15 minutes.
Recipe by Prepgreen at https://www.prepgreen.com/veggie-beanballs/