Gently wash the fresh pumpkin blossoms under cool running water to remove any dirt or insects, then pat dry using a clean towel.

In a medium 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, then lightly grease with olive oil.

Dip each pumpkin blossom into the batter, swirling to coat evenly.

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

Transfer to paper towels to drain excess oil.

Serve on a platter with salt and lemon wedges for squeezing over the blossoms.