Begin by gently washing the fresh pumpkin blossoms under cool running water to remove any dirt. Pat them dry thoroughly with a clean kitchen towel, treating them gently to avoid tearing.

In a large mixing bowl, combine the chickpea flour, water, olive oil, garlic powder, onion powder, salt, black pepper, and optional chili flakes. Whisk together until you achieve a smooth, lump-free batter.

Preheat a non-stick skillet over medium heat for 3-5 minutes. Lightly grease the skillet with olive oil spray.

Carefully dip each pumpkin blossom into the chickpea batter, ensuring they are fully coated.

Place the battered pumpkin blossoms in the skillet without overcrowding. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.

Transfer the cooked pumpkin blossoms to a plate lined with paper towels to absorb any excess oil.

Arrange the crispy pumpkin blossoms on a serving platter and serve with fresh lemon wedges.