Gently wash the fresh pumpkin blossoms in cold water, carefully removing any dirt or impurities. Pat them dry with a kitchen towel.

Remove the stamens or pistils from inside each blossom to create space for the filling.

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

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

Dip each blossom into the chickpea batter, ensuring they are thoroughly coated.

Place the battered blossoms onto the skillet and cook for 3-4 minutes on one side until golden brown.

Flip the blossoms and fry for an additional 3-4 minutes until golden brown on the other side.

Remove the fried blossoms and drain on a plate lined with paper towels.

Serve warm with lemon wedges for a zesty kick.