Gently wash the fresh pumpkin blossoms under cold water and pat them dry with a clean towel. Carefully remove any stamens or pistils from inside the blossoms.

In a mixing bowl, combine chickpea flour with water, olive oil, garlic powder, onion powder, salt, black pepper, and optional chili flakes. Whisk until smooth.

Preheat a non-stick skillet over medium heat and spray it lightly with olive oil. Allow to heat for 2-3 minutes.

Dip each prepared pumpkin blossom into the chickpea batter, ensuring it is fully coated while letting excess batter drip back.

Place coated blossoms into the skillet and cook for 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes.

Transfer cooked blossoms to a paper towel-lined plate to drain excess oil.

Serve warm on a platter, alongside lemon wedges for a zesty finish.