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Unless already hulled, remove waxy outer skin from lupins.
Place them in a food processor (I use THIS, U.S. option HERE) with egg, tahini, salt and spices, and whizz until well combined.
Transfer the mixture into a mixing bowl and incorporate sifted baking powder, lupin flour, parsley and hemp seed hearts.
Wearing food-safe disposable gloves - U.S. option HERE (essential - the mixture will be quite sticky), form 12 equal size balls and flatten them a little; place on a plate or tray lined with non-stick baking paper, wrap with cling film and leave to rest on the counter for 30 minutes.
In a medium frying pan, heat butter and oil over medium high setting; when the fat starts foaming and sizzling, add your falafels and cook them until caramelised - about 3 minutes each side.
Serve hot or cold with a side salad or a Greek yoghurt and cucumber dip.