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Active Time
45 minutes
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Total Time
45 minutes
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.” Top them off with your favorite baby greens for a well-rounded dinner.
Ingredients
Serves 4
Step 1
Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
Step 2
Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
Step 3
Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
Step 4
Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you’re making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11–12 pancakes, but you might have a few you'll need to discard—or nibble as a snack as you cook.)
Step 5
Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
Do Ahead
Step 6
Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.
How would you rate Chickpea Crepe "Tacos" With Eggplant and Lamb?
Leave a Review
Reviews (24)
Back to TopGood! I substituted impossible burger for lamb, dairy free yogurt, and just used bobs redmill chickpea flour recipe using cast iron skillet. One single socca pancake. Easy.
Anonymous
Los Angeles
6/27/2022
Filling is fantastic. I sometimes make the filling ahead of time and roast the eggplant in the oven when I'm baking. These crepes are a hassle; hard to make and fragile. Made Otto's cassava flour crepes and won't look back. Great meal.
Anonymous
New Jersey
11/17/2021
This was good, but a little bland. I ended up adding more cumin and salt, as well as Aleppo Pepper and capers to the lamb/eggpant mix. Served with greek yogurt (thinned with a little water), arugula, and homemade pita
Anonymous
Ossining, NY
10/23/2020
I had to make a few substitutions but it was a really nice dish, well balanced and delicious. Served topped with yogurt as suggested, some greens and cilantro. Crepes gave no trouble on a non-stick pan, but made them a bit thicker.
xana2xana
Chile
12/29/2019
Woo this was GOOD. Made everything on the outdoor griddle and worked perfect. Only changes were 1 lb lamb and added an egg to the batter. They worked perfect, zero issues with falling apart. Devoured them! Even took the leftovers the next morning, sauteed with scrambled eggs and made breakfast tacos! NOM.
kaydic
7/11/2019
Enjoyed this healthy meal with some adjustments. Filling is fine as is, but added red pepper enjoyed the a little zaatar per prior comment. Massaged kale with lemon and tad EVOO and added a little honey to yogurt side. The big problem is the crepe. Even with egg and EVOO it will break up after sitting a while with filling. Perhaps due to using Greek yogurt, I've had better luck with milk, egg and oil, in past and will go back to that next time round and there will be a next time. I was also happier with a soupier consistency that afforded a thinner crepe, so don't fear the liquid and adjust as needed. Three to 3.5 stars as written with much potential.
ncm209
Boston, MA
10/9/2018
Delicious meal-in-one recipe. The crepes are great with the addition of an egg to bind them, but a little labor intensive. If you're making this for guests you'll be hovering over the stove for 30 minutes right before it's time to eat. Made the filling a day ahead. Very tasty combo of flavors. If you can't find chickpea flour specifically, look at the ingredient list on a gluten free flour- often made from chickpeas.
nellybird
Minneapolis, MN
2/14/2018
My apologies for incorrectly stating that dosa are from chickpea flour. They are gluten free though!
jcrimbaud
NJ
12/27/2017
I agree with ZHADU FROM MEXICO, corn tortillas are gluten free. Also, they're pretty easy to make. Chickpea crepes are common in Indian cooking where they are called dosa. Anyone having difficulty with this recipe may get some pointers by watching videos of dosa being made.
jcrimbaud
NJ
12/27/2017
Yeah, the crepes are thick and they break apart when made as directed. I added an egg and some oil and used about 1/4 cup of the batter per crepe. Swirling this amount in a 6 inch (at the base) non stick skillet (with a mist of olive oil spray) gives a perfectly sized and wonderfully elastic crepe to hold all the yummy filling!
lasharpgomez
Dayton OhioDayton Dayton Ohio
10/24/2017
鹰嘴豆的绉炸玉米饼很容易崩溃。The flavor is fine, but these are not tacos that you can pick up and eat easily. I will use soft corn tacos next time because no one looks at the plated food and thinks "knife and fork."
dementad
Seattle, WA
9/24/2017
I doubled the recipe with no problems. Eggplant takes some time to cook down, but this recipe is a keeper. These are more like crepes and not tacos so they will break if you try to eat like tacos.
8005
ATL
9/15/2017
No need for this stupidity; corn tortillas are gluten-free, you dumbasses.
zhadu
Mexico
9/15/2017
你可以找到在任何印度杂货店嘴豆面粉labeled as Besan flour. We have been doing it for years. Try adding some red chilies, cilantro. I normally add other spices too. If your pancakes break try adding 1 egg and 1 tbsp oil. It will hold it well. This is good recipe never tried with lamb and eggplant. Will try next time
Shully
Vancouver BC
9/9/2017
These were super yummy and different enough from standard taco fare. The lamb eggplant combo really makes it, and the chickpea crepes were super easy once I found the flour. Use the crepes right away, the "ripping" problem only happened once they had sat for awhile. Will definitely make again.
jenbill
Alameda, CA
4/12/2017
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