Gently rinse the pumpkin blossoms under cold water, then pat them dry with a kitchen towel.

In a mixing bowl, combine chickpea flour, 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 for about 3-5 minutes. Spray a light layer of olive oil in the skillet.

Dip each pumpkin blossom into the batter until fully coated, shaking off excess batter.

Place the coated blossoms in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy.

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

Arrange the pumpkin blossoms on a platter, garnished with fresh lemon wedges, and serve immediately.