Grate the cauliflower on the coarse side of a box grater into a large bowl. Tip it onto a clean kitchen towel and squeeze firmly to remove as much moisture as you can. Return to the bowl.

Add the thawed peas, scallions, eggs, chickpea flour, turmeric, cumin, garlic powder, salt, and pepper. Mix until everything is evenly combined into a thick batter.

Let the batter rest for 5 minutes so the chickpea flour hydrates and the mixture firms up slightly.

Heat 1.5 tbsp olive oil in a 10-inch nonstick skillet over medium heat until the oil shimmers but is not smoking.

Scoop heaped tablespoons of batter into the pan, about 3 to 4 fritters at a time. Press each one flat with a spatula to about 1 cm thickness.

Cook undisturbed for 3 to 4 minutes until the edges look set and the bottom is deep golden. Flip carefully and cook for another 3 minutes until the second side matches.

Transfer cooked fritters to a wire rack. Repeat with the remaining batter, adding more oil between batches as needed.

Serve hot with lemon wedges and yogurt dip on the side.