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Saute the onion and garlic in a pan until soft and golden. If the mixture catches on the bottom of the pan, add a splash of water.
Transfer the onions to the bowl of a food processor or the jug of a blender along with the cooked chickpeas.
Add the peanut butter and the spices and whizz to a coarse pate texture.
Scoop the mixture into a mixing bowl then add the rice and mix well.
Roll into balls and either fry in a little oil in a grill pan or frying pan; bake in the oven or crisp up in an air frier until golden brown and crisp. Turning as necessary. A pair of tongs are useful for turning and reshaping if needed.
Serve with marinara sauce over cooked spaghetti and top with grated vegan parmesan.