Begin by gently rinsing your fresh pumpkin blossoms under cool running water to remove any dirt or debris. Pat them dry with a clean kitchen towel and remove any inner stamens or pistils.

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

Preheat a non-stick skillet over medium heat and lightly grease with olive oil or spray.

Dip each cleaned pumpkin blossom into the batter, ensuring it's fully coated for maximum flavor and crunch.

Fry the blossoms for about 3-4 minutes on each side until golden brown and crispy. Flip carefully to maintain their shape.

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

Plate the warm pumpkin blossoms and garnish with lemon wedges before serving.