Put all the dry ingredients in the bowl (chickpea flour, cornmeal, salt, sesame, rosemary, garlic powder, onion powder, turmeric) and mix well together.
Add water and stir slowly to get a nice thick dough.
Let the dough rest in the fridge for around 10 minutes.
Sprinkle a little bit of chickpea flour on the working surface and roll out the dough to a thickness of about 3 mm and cut out any shapes with the cookie cuter, or simply cut them into with a knife.
Place the crackers on a baking tray lined with baking paper and bake for 12 minutes in a preheated oven at 180°C.
