Frederique Keller is a NY licensed Acupuncturist, Medical Herbalist in a private practice that also incorporates classical homeopathy and bee venom therapy as well as utilizes honey, pollen, propolis, royal jelly and bee bread where applicable. She is the current President of the American Apitherapy Society Inc., a not-for-profit organization dedicated to educating about and promoting the use of the products of the hive for health and healing.

Frederique also works in a second office specializing in sports and spinal injuries. Recently, Frederique started teaching people how to cook healthy, fantastic dishes easily and with passion.

Frederique and her husband have been beekeepers for 20 years and thoroughly enjoy the apiculture and apitherapy experiences it provides. She has been a member of the American Apitherapy Society since 1985 and has never grown weary in the endeavor of sharing knowledge and educating people on the healing energy of the honeybees.

Falafel with Tahini Sauce


2 cups dried chickpeas, soaked for 24 hours 5 cloves of garlic 1 onion, chopped 1 ¼ t. ground coriander 4 t. cumin ¼ t. cayenne 1½ t. salt ½ t. white pepper ¾ t. baking powder 4 t. lemon juice 1 Tbs. chickpea flour 2 Tbs. water 2 cups olive oil

Tahini Sauce: ¼ cup tahini ½ cup water 2 gloves garlic 1 Tbs. tamari 1 Tbs. aji mirin cooking wine 1 t. dark sesame oil ¼ t. hot sesame oil (optional) 4 sprigs parsley 1 slice ginger, size of a quarter

2 cups safflower oil

Put the beans in a large bowl and cover with water. They will expand. Soak for 24 hours, adding water if needed to keep beans covered.

Drain beans well and transfer to a food processor. Add remaining ingredients except for oil. Pulse until well chopped. Scrape down sides of bowl and pulse again. Taste and adjust spices (can add up to 1 Tbs. more chickpea flour if needed to form ball.)

Put the oil in a large pot, 2 inches deep. Turn heat to medium-high and heat oil until it shimmers. Make balls with the batter, 1 inch in diameter.

Fry one as a tester and taste. Add more salt or cumin if necessary. Continue frying a few at a time, until golden brown. Drain on paper towel.

For the tahini sauce, process all of the ingredients in a food processor or hand mill.