Gently wash the fresh pumpkin blossoms under cold water, then pat them dry. Remove any stamens or pistils inside.

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

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

Dip each blossom into the batter, ensuring it’s thoroughly coated. Let excess batter drip off.

Place the coated blossoms onto the skillet. Cook for 3-4 minutes on each side until golden brown.

Transfer cooked blossoms to a plate lined with paper towels to absorb excess oil. Allow to cool slightly.

Serve warm with lemon wedges on the side for freshness.