Clean the blossoms under cold water and pat dry. Remove stamens or pistils.

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

Preheat a non-stick skillet over medium heat, adding a drizzle of olive oil.

Dip each pumpkin blossom in the batter, allowing excess to drip off.

Fry the blossoms for 3-4 minutes per side until golden-brown.

Transfer to a plate lined with paper towels to drain excess oil.

Serve warm, garnished with lemon wedges.