Chickpea Crêpe "Tacos" with Eggplant and Lamb

A creative fusion dish combining Middle Eastern and Mexican flavors, featuring chickpea flour crêpes filled with spiced lamb and eggplant ragout, topped with yogurt and fresh greens. Perfect for a unique dinner that's both comforting and elegant.

4 servings

56 min

Published October 4, 2025

Ingredients

•2¼ cups chickpea flour
•¼ cup plain yogurt
•2½ teaspoons kosher salt
•3¼ tablespoons olive oil
•½ pound ground lamb
•1½ teaspoons ground cumin
•¼ teaspoon crushed red pepper flakes
•1 pound eggplant
•3 cloves garlic
•¼ cup golden raisins
•¼ cup red wine
•15 ounce diced tomatoes
•¼ cup toasted pine nuts
•2 cups Baby greens
•arugula
•kale
•spinach
•1 whole lemon

Cooking Instructions

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.
5 min
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.
4 min
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.
22 min
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.)
20 min
5.
Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
5 min
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.

Ingredients

•2¼ cups chickpea flour

•¼ cup plain yogurt

•2½ teaspoons kosher salt

•3¼ tablespoons olive oil

•½ pound ground lamb

•1½ teaspoons ground cumin

•¼ teaspoon crushed red pepper flakes

•1 pound eggplant

•3 cloves garlic

•¼ cup golden raisins

•¼ cup red wine

•15 ounce diced tomatoes

•¼ cup toasted pine nuts

•2 cups Baby greens

•arugula

•kale

•spinach

•1 whole lemon

Cooking Instructions

Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.

5 min

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.

4 min

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.

22 min

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.)

20 min

Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.

5 min

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.